Created by Rabbi Shoshana Ohriner

Although basil might seem like a strange ingredient to include in a dessert, the delicate basil flavor of these meringues is the perfect accompaniment to the creamy strawberry parfait. If you are not feeling so adventurous, substitute 2 teaspoons lemon zest for the basil in the meringues for the more classic strawberry/lemon pairing.

To make the Strawberry Parfait:Puree the berries in food processor. Cover puree and chill until cold, at least 1 hour.

Combine egg yolks, wine and sugar in a medium metal bowl. Set the bowl over saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk constantly until thick and billowy and a thermometer registers 160 degrees, about 7 minutes.

Place the basil in the bowl of the food processor and process until finely ground.

Beat the egg whites with an electric mixer on high until light and frothy. Continue beating and add sugar one tablespoon at a time until the mixture is shiny. Continue beating and add in lemon juice. Beat until stiff peaks form. Do not under beat.

Place meringue in a pastry bag fit with a large tip and pipe in small mounds onto parchment lined baking sheets. (A Ziploc bag with a corner cut off works as well.)

Bake for 10-12 minutes at 350 degrees until lightly browned. Turn off oven and leave meringues in until completely dry, approximately two hours. Store meringues in an airtight container.